Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup butter
- one tablespoon flour
- three cups pumpkin boiled
- one-half cups sugar
- half cup molasses
- one pint milk
- one cup of sugar
- four tablespoons of pumpkin that has been cooked until mushy
- one piece of lemon
- one cup of water
- two cups of water
- one tablespoon of corn starch
- one-half cups of raisins
- one cup of bread crumbs
- four tablespoonfuls of grated chocolate
- one pint of water
- two tablespoonfuls of corn starch
- six tablespoons of sugar
- one teaspoonful of extract
- one cup sweet milk
- two cups sugar
- three tablespoonfuls of chocolate
- half cup butter
- one-half pints of cream
- three tablespoonfuls of sifted flour
- a tablespoon of brandy is a great im- provement
- six eggs
- three pies
- one aud one-half cups sugar
- four eggs beaten separately
- three eggs
- one crap of raisins
- one cnp of sugar
- two biscuits grated
- one package of raisins
- one one cup of sugar
- two pies
- half lemon grated
- one egg
- one package of currants
- two eggs
- four eggs
- one tablespoon- ful of flour mixed
- three table
- salt
- nutmeg
Directions
BADSODASPOILS GOOD FLOUR
Transparent Pie. — Yolks six eggs, whites of two, one cup butter, two of sugar, one tablespoon flour; bake on pastry. — Mrs. H. R. Lancaster.
Pumpkin Pie. — Three Pies. — Oue quart sweet milk, three cups pumpkin boiled and strained, one aud one-half cups sugar, half cup molasses, four eggs beaten separately, pinch salt, tablespoon each of giuger $nd cinnamon ; beat all together, bake on under crust. A tablespoon of brandy is a great im- provement.
Pumpkin Pie. — Three eggs, one pint milk, one cup of sugar, four tablespoons of pumpkin that has been cooked until mushy ; little salt, little butter ; flavor with nutmeg ; bake on crust until "set", then put over the beaten whites of eggs. — Mrs. J. R. Thomas.
Writ© for Arm and Hammer Book of Valuable Recipea- FREE. r ,
HO^V YTE COOK IX TENNESSEE.
Raisin Pie. — One crap of raisins, chopped, one cnp of sugar, one piece of lemon, two biscuits grated, lump of butter size of Jriekoryiirat, one cup of water, pinch, of salt. Put all together in stewpan and let simmer until thick. Ylien cool bake be- tween crusts. — Mrs. B. L. Hayley.
Raisin Pie. — Take one package of raisins, wash well, boil with two cups of water and one one cup of sugar; let boil about fifteen minutes, then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook.
Raisin Pie. — Half lemon grated, one and one-half cups of raisins, one cup of water, one cup of bread crumbs, one egg, sugar to taste ; bake with the crust like mince pie.
Currant Pie. — Take one package of currants, wash well and boil with two cups of water and one cup of sugar; let boil fifteen minutes; then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook.
Chocolate Pie. — Four tablespoonfuls of grated chocolate, one pint of water, yolks of two eggs, two tablespoonfuls of corn starch, six tablespoons of sugar; boil until thick, adding one teaspoonful of extract. Bake the crust ; pour in chocolate ; beat whites of the eggs with one cup of sugar ; spread over top and brown. — Miss Yandenbrook.
Chocolate Pie. — Yolks of four eggs, one cup sweet milk, two cups sugar, three tablespoonfuls of chocolate, one tablespoon- ful of flour mixed with the sugar, butter size of a walnut ; stir all together and cook till it thickens, then pour into crusts and bake ; when well done add the, meringue. Makes two pies. — Mrs. G. M. Savage.
Chocolate Pies. — Four eggs, two cups sugar, half cup butter, four tablespoonfuls of grated chocolate, one and one-half pints of cream or rich milk, vanilla to taste ; cream butter and sugar, add to it three tablespoonfuls of sifted flour, then add well beaten yolks of eggs, chocolate and cream. Bake in rich puff paste. Beat the whites of eggs to a stiff froth; add three table-